This is another Mother's Day recipe. The biscuits were light and flaky and then the honey butter had an unbelievable flavor coming from the tea and it paired beautifully w the sweet sweet honey. yummm!
1 stick room-temp butter
2 TBSP honey
Contents from one Earl Grey tea bag
2 1/4 C flour
2 tsp baking powder
1/2 tsp baking soda
1/4 C sugar
1 tsp salt
10 TBSP butter, chilled and chopped finely
2 TBSP melted butter
Lemon zest from one lemon
1 TBSP poppy seeds
1 C butter
For the Earl Grey Honey-Butter, whip the butter with the tea and honey. Transfer this to a sheet of saran wrap and twirl the ends to form a log with the butter. Refrigerate overnight.
For the biscuits, mix the dry ingredients and set aside.
Preheat oven to 425.
Cut the chilled butter into the dry ingredients with two knives until the dough is pea sized. Stir in the zest, poppy seeds and buttermilk. Transfer to a lightly floured surface and kneed just a couple of times until combined. Roll out to 1/2" thick and cut biscuit shapes out (I used a mini-cutter to yield about 16 biscuits). Brush the tops with the melted butter. Chill for 20 minutes and then bake for 10 minutes or until lightly golden and flaky looking.